- Joined
- Dec 29, 2015
- Messages
- 45,404
- Reaction score
- 11,746
- Location
- Olympia Wa
- Gender
- Male
- Political Leaning
- Other
So this is my second time ever. I never had an interest, a couple of places I worked at in the 80's made stocks so I know something about it but I have not seen it since and it always seemed like a lot of work for no better than I am trying to do at home....I mean if I am doing fine dinning I get it, but for my pot pie do I really care enough to do all this work?
The answer has always been no.
But I am slightly interested now, though I am not at all pleased that my interest showed up during a fad....ya just my luck, there is a "Palio" or something fad...eating back like cavemen or some BS, I never checked into it.
So Wifie bought some nice looking split all cool with obvious meat still on em bones for the dog....Dog being Sinjin The Wonder Pup......but pup was not interested so I decide to make stock with the rest.
Well, I remembered this guy back in the 80's telling me to absolutely burn the bones so I blanch them and put them in at 450 for two hours.....ya really....all by themselves.
Into a pot with parsley onion black pepper and little cilantro.
6 hours later it is smelling and tasting burnt.
****
So I throw in dried apricots, crasions, and ketchup. The idea being sweet and bitter will make ok.
4 hours later still not any better so I throw in a pak of Lipton Dried onion soup thinking what do I have to lose, maybe some chemical magic with happen, ya literally I am a witch with her caldron at this point.
At the 32 hour mark and damn, not bad!
Going to use it with rabbit and mushrooms this week I think.
The answer has always been no.
But I am slightly interested now, though I am not at all pleased that my interest showed up during a fad....ya just my luck, there is a "Palio" or something fad...eating back like cavemen or some BS, I never checked into it.
So Wifie bought some nice looking split all cool with obvious meat still on em bones for the dog....Dog being Sinjin The Wonder Pup......but pup was not interested so I decide to make stock with the rest.
Well, I remembered this guy back in the 80's telling me to absolutely burn the bones so I blanch them and put them in at 450 for two hours.....ya really....all by themselves.
Into a pot with parsley onion black pepper and little cilantro.
6 hours later it is smelling and tasting burnt.
****
So I throw in dried apricots, crasions, and ketchup. The idea being sweet and bitter will make ok.
4 hours later still not any better so I throw in a pak of Lipton Dried onion soup thinking what do I have to lose, maybe some chemical magic with happen, ya literally I am a witch with her caldron at this point.
At the 32 hour mark and damn, not bad!
Going to use it with rabbit and mushrooms this week I think.